Before starting: Soak your pitted dates in hot water for 1-2 hours. Add to your blender with 2 tbsp water and blend into a paste.

Preheat the oven to 350 degrees.

Add your bananas to a food processor and blend until smooth. Add in remaining ingredients except for chocolate chips. Combine until dough is formed.

Fold in chocolate chips.

Spray two 8x8 baking pans with cooking spray or line with parchment paper. Divide cookie batter into baking pans and spread out evenly. The dough will be thick. Make sure your cookie bars are as evenly spread out in the pan as possible as they will not spread out much on their own.

Bake for 15 minutes or until edges start to brown. Remove from the oven and allow to cool completely before moving onto the next step.

Peel and slice the bananas. Put sliced bananas in a freezer bag and place in the freezer for approximately 4 hrs.

Blend 3 frozen bananas and 1 scoop salted caramel protein powder in your food processor until ice cream texture forms. Add almond milk until desired texture forms. If you don't want to add protein powder, try adding 1/4 cup peanut butter instead.

Spread your caramel nice cream evenly on top of one of the cookie bars. Carefully remove the cookie bar from the other pan and place it on top of the ice cream. Press the cookie bar gently into the nice cream. This ensures it will freeze together in your freezer. Cover your 8x8 pan container your ice cream sandwiches with foil and place into the freezer so the ice cream sanwiches will freeze together.

Remove from the freezer when you are ready to serve. Slice into 9-12 ice cream sandwiches, or your desired size.